About the Recipe
Cottage Pie is the ultimate comfort dish, combining hearty flavours with a touch of home-cooked nostalgia. Now, you can take this classic meal with you on your next adventure! This dehydrated version is lightweight, easy to pack, and quick to prepare, making it perfect for camping trips or backpacking journeys. Every bite is rich, filling, and satisfying, even miles away from your kitchen.
Ingredients
1Tbsp freeze-dried peas
1Tbsp freeze-dried corn
1/2 packet Shepherds pie seasoning mix
1 Tsp dried onion flakes
1 Tsp parsley flakes
1 Tbsp veggie flakes
⅛ cup freeze dried Ground beef
⅛ cup TVP
3 Tbsp instant mashed potatoes
Preparation
At Home Prep:
Combine all but the mashed potato in a mylar or freeezer bag
In a second freezer bag, add instant potatoes.
Store separately, and combine only once each mixture is rehydrated and ready to serve.
In camp:
Add 1 cup of near boiling water to the meat mixture. It rehydrates at about a 1:1 ratio. Seal tightly and let “cook” in a Nalgene tub cozy for about 15 minutes, or until meat is tender.
Separately, add boiling water to the potato flakes until rehydrated. Add to the top of the meat mixture.
Note: Don’t package the meat mixture and potatoes together! The potatoes will magically absorb most of the water and you’ll end up with soupy potatoes and crunchy meat…